Get the Recipe:Caramel Banana French Toast Casserole
This caramel banana French toast casserole combines custard-y bread with a rich caramel banana filling and an irresistible buttery brown sugar topping.
In a medium skillet, melt the butter and brown sugar over medium heat. Stir and cook until the brown sugar has dissolved.
Remove the caramel mixture from the stove and stir in the sliced bananas.
French Toast Casserole
Butter a 9”x13” baking dish, or spray with nonstick spray.
In a large bowl, whisk the eggs, milk, half and half, vanilla extract, and cinnamon.
Lay half of the French bread cubes into the bottom of the baking dish.
Pour the banana caramel filling over the bread cubes.
Press the remaining French bread cubes into the pan.
Pour the egg custard mixture over the French bread.
Cover and refrigerate for at least 4 hours, or overnight.
Brown Sugar Topping
Mix the flour and brown sugar in a small bowl.
Using a fork or your fingers, work the butter into the flour mixture until it is crumbly.
Cover and refrigerate until the French Toast Casserole is ready to bake.
Baking
Preheat the oven to 350°F (177°C).
Remove the baking dish from the refrigerator and sprinkle the brown sugar topping over the bread and custard.
Bake for 35-40 minutes, until the edges of the bread are golden brown.
Remove from the oven and let rest 5-10 minutes before serving. It can be served on its own or for even more decadence, serve with additional caramel sauce or maple syrup.
Notes
The custard should soak in the bread for at least 2 hours. If you are serving this for brunch then you can put it together earlier that same morning, but it is best when prepared the night before.
Store leftovers in an airtight container and refrigerate for up to 3 days. This casserole can also be frozen for up to 3 months.
To reheat: If frozen, allow banana caramel French toast casserole to thaw in the refrigerator for 24 hours. The casserole can be microwaved in individual portions, or reheated in a 350ºF oven for 30 minutes.